Vegan 20 minutes  Beginner


Dan Dan noodles or Dandanmian are a traditional Chinese noodle dish originating from Chinese Sichuan cuisine. This dish is great to eat just with the noodles by itself or you can add vegetables and tofu, which we did. Incorporating tofu adds protein to your dish and if you want a little texture you can fry the tofu. We decided to saute the mushrooms, spinach, and celery for a little more flavor infused within the noodles, but you can also add these vegetable atop of your noodles at the end. Spice it up or spice it down, this is a versatile dish that you can make your own.

Dan Dan Noodle


  • 8 ounces thin spaghetti
  • 1 tablespoon peanut or vegetable oil
  • 2 stalks celery finely chopped
  • 9 ounces white button mushrooms finely chopped
  • Handful baby spinach
  • 2 stalks scallions finely chopped
  • Sauce:
  • 2 small cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 tablespoons rice vinegar
  • 2 tablespoons hot chili oil
  • 3 tablespoons soy sauce
  • 3 tablespoons natural peanut butter
  • 2 ½ teaspoons sugar
  • 2 ½ teaspoons salt


  1. Bring a pot of water, oil, and salt to boil and cook noodles for 8-9 minutes or until al dente. Drain and rinse in cold water and transfer to a large mixing bowl
  2. In a pan over high heat add peanut oil and saute mushrooms and celery for 8-10 minutes, until mushrooms turn a golden brown
  3. Put all the ingredients for the sauce into a blender/food processor until smooth (to thicken add sauce to a pan over medium low heat and add corn starch (gluten free) or flour)
  4. Coat the noodles with the sauce and add mushroom mix, spinach and scallions to the noodles and toss

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